GLUTEN FREE – MAKES A 500G JAR
Ingredients:
250g fennel
250g white cabbage
1\2 small onion
1 tsp fennel seeds
4 green peppercorns ( black is fine too)
4 cm fresh turmeric
1 tsp salt
Method:
Start by washing the vegetables and with the help of a mandoline or a knife finely slice cabbage, fennel, and onion. You wanna make sure to keep one of the outer leaves of the cabbage for later.
Transfer everything to a big bowl alongside salt, spices, and the turmeric finely grated.
If you want to avoid getting your hands yellow stained, I suggest you get a pair of reusable rubber kitchen gloves, give them a good wash and start massaging the vegetables until juices will start coming out.
The veggies should release a lot of liquid. When ready using your hands, a spoon, or tongs, start transferring the vegetables to the jar, making sure to push them down so they’ll be nicely covered with their juices.
You can now cover the top with the leftover cabbage leaf, folded and pushed down to prevent any oxidation.
Coved the jar with the airtight lid and place it in a warmish space in your kitchen inside a bowl. During the process of fermentation, the veggies will expand a little, bubbles will appear and the juices will try and come out. I would suggest you open the jar every 1 to 2 days to let gases escape and avoid big pops.
It should be ready in 2 to 3 weeks depending on the temperature of your home.
Towards the end, I suggest you taste it until is to your liking. When ready, it should have a soft, crunchy texture but not mushy and have a fresh, spicy, and acidic flavor. Get rid of the top cabbage leaf and transfer it to the fridge.
Sourkrauts are one of the easiest things to ferment when it comes to wild home fermentation.
Fermented foods are what keep our gut healthy, alive, and functioning. Is one of those foods I always try and have on hand in my fridge to integrate into my diet every week. There are many foods we don’t think of ferments, but kimchi, sourkrauts, sourdough bread, raw apple cider vinegar, and kombucha are all healthy ones we can try and think of a little more.